Curried Cauliflower and Sweet Potato Soup (Vegan)

Curried Cauliflower and Sweet Potato Soup
  1. 2 medium sweet potatoes, peeled and chopped
  2. 1/2 head of cauliflower, trimmed and chopped
  3. 2 cloves of garlic, unpeeled
  4. salt and pepper
  5. 3 tbsp. melted coconut oil
  6. 900 ml no sodium vegetable broth
  7. 100 ml water
  8. 2 tsp. curry powder
  9. 200 ml coconut milk
  1. Toss the sweet potato, cauliflower with the coconut oil, sprinkle with salt and pepper. Spread on a baking sheet with the unpeeled garlic and roast for 30 minutes at 400 degrees or until they look toasty.
  2. Once roasted, pop the garlic out of their skins and transfer everything to a large pot.
  3. Add the stock, water, and curry powder and simmer over medium heat for 20-30 minutes.
  4. Add in the coconut milk and heat through for a few minutes.
  5. Transfer to a blender in batches, or use an immersion blender to get the texture you like. Mine was just a bit chunky still.
  6. Enjoy with a dollop of greek yogurt, sour cream, or cream.

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